• Cooking Time: 25
  • Servings: 9-12
  • Preparation Time: 7-10



  • 3/4 cup butter
  • 4 ounces bittersweet chocolate (60 percent cacao), finely chopped
  • 3 large eggs
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup plus 2 tablespoons gluten free all purpose flour
  • 1/2 cup dark cocoa powder
  • 20 caramels, quartered
  • Coarse sea salt


  • Preheat oven to 350°F. Line a 9-inch baking pan with parchment paper.
  • melt the butter in a medium bowl over a saucepan on medium high heat add in bittersweet chocolate stir with wooden spoon till chocolate is mostly melted stir well and set aside
  • Beat the eggs, sugar, and salt on high speed with a standing or electric mixer for 3 minutes, or until light and fluffy. Stir in the vanilla. Stir in the chocolate mixture, flour, and cocoa powder. Fold in caramels.
  • Pour the mixture into the prepared baking pan, and bake for 24 minutes, or until the edges are done and the middle is just set. Sprinkle with coarse salt.
  • Yield: 9 to 12 servings.

Categories: Brownie  Filling 
© 2006-2017 BakeSpace, Inc. All Rights Reserved